Clover Nolac Paneer and Spinach curry

Clover Nolac Paneer and Spinach curry

Recipe by: Mo HorneTo make the Paneer:1 litre Clover Nolac milk¼ c fresh lemon juice½ tsp saltPour the milk into the saucepan and set over medium heat. Bring it to a slight simmer. Remove from heat and stir in the lemon juice. Allow the milk to stand for 10 minutes to allow to separate. Strain the milk mixture through a cheesecloth/muzlin cloth and scoop in any curds into the cloth as well. Squeeze the curds to get rid of excess whey. Open the cloth and sprinkle in the salt. Give it a good mix. Transfer the curds still in its cloth to a plate and shape into a rough square. Set another plate on top of the curds to weigh it down for 15 minutes or up to an hour. Refrigerate to allow paneer to become firmer. To make the curry:1 onion, chopped2 cloves garlic, chopped1 thumbsize ginger, grated1 green chilli, chopped1 T Garam masala1 T ground cumin1 T curry powder½ c Clover Nolac milkPaneer, cut into cubes200g spinach, blanched, drained and choppedsalt and pepper to taste Heat a dash of oil in a saucepan. Add the onion, garlic, ginger and chilli and allow to cook until the onions are translucent. Sprinkle over the spices and cook for a minute. Add in the paneer cubes and allow to brown and coat in the spices. Add in the Nolac milk and the chopped spinach. Season with salt and allow to cook until the sauce slightly thickens. Serve with Basmati rice and sambals for more colour.